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2 1/2 lb chicken breasts, OR
- a chicken, cut-up
Water
Salt
Celery tops
3 tb butter or margarine
1 md Tart apple, peeled & diced
1 md Onion, thinly sliced
1 tb curry powder (or more for
- experienced palates)
1/3 c Raisins
1 c chicken broth
1/2 c COCA-COLA
3 1/2 tb flour
1 c Coffee cream, OR undiluted
- evaporated milk
1 ts Salt
1/8 ts White pepper
Rice, cooked and hot
Rinse the chicken pieces. In a pot of boiling salted water, cook the
chicken with a few celery tops. Cover and simmer about 1 hour or until
fork-tender. Drain and strain the broth, reserve. Bone the chicken and cut
it into 1/2-inch pieces to measure about 2-1/2 cups. In a skillet, melt the
butter/margarine. Add the apple, onion, and curry powder and saute for 5
minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken
broth, and the Coca-Cola. In a bowl, mix flour with the coffee
cream/evaporated milk, stirring until smooth. Add with salt and white
pepper to the onion/apple mixture. Stir and cook over low heat until thick
and creamy. Taste for seasoning. Add the chicken and turn into a covered
container to chill overnight. Reheat in the top of a double boiler over hot
water and serve on cooked rice with a selection of condiments (See NOTE
below).
NOTE: Provide a sampling of the following condiments for sprinkling on top
of each serving: grated coconut, chopped peanuts, chopped raw onions,
raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges.
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